Pear Olive Oil Cake Recipes

PEAR OLIVE OIL CAKE

Steps:

• Preheat oven to 325°. Grease a 10-in. springform pan. Place pan on a baking sheet. In a large bowl, beat 1-1/4 cups brown sugar, oil, eggs, milk and vanilla until well blended. In another bowl, whisk flours, baking powder and salt; gradually beat into sugar mixture. , Transfer to prepared pan. Arrange pears over top; sprinkle with remaining 2 teaspoons brown sugar and cinnamon. Bake until a toothpick inserted in center comes out clean, 55-60 minutes. Cool completely in pan on a wire rack. If desired, serve with whipped cream.

PEAR OLIVE OIL SPICE CAKE

Steps:

• Preheat oven to 160 Degrees Celsius.
• Spray and flour a 22cm spring form cake tin.
• Combine oil, eggs, sugar in a bowl and whisk with electric mixer until thick and pale.
• Sift flour and spices into bowl, pour in wet ingredients and mix well.
• Stir in nuts and pears.
• Pour into cake tin and bake for 1 hour 10 minutes.
• Dust cake with icing sugar and serve warm.

COUNTRY PEAR CAKE

Steps:

• Preheat oven to 375°F. Oil and flour 9-inch-diameter cake pan with 1 1/2-inch-high sides. Line bottom with parchment paper. Whisk eggs, oil, milk, and lemon peel in large bowl. Whisk in 2/3 cup sugar. Add flour; whisk until batter is smooth. Mix in pears. Transfer batter to pan. Sprinkle top with 1 tablespoon sugar. Bake until brown on top and tester inserted into center comes out clean, about 40 minutes. Cool in pan on rack. (Can be made 8 hours ahead. Let stand at room temperature.)
• Using sharp knife, cut around edge of cake to loosen. Turn cake out onto rack. Invert onto platter right-side up. Sift powdered sugar over top.

OLIVE OIL CAKE WITH VANILLA YOGURT AND CARAMELIZED PEARS

Steps:

• Heat oven to 350 degrees. Brush two 8-inch-round cake pans with oil. Line with parchment rounds and brush parchment with oil. Dust with flour, tapping out excess.
• In a medium bowl, whisk flour, salt, baking powder, and baking soda. In another medium bowl, mix oil and milk. In a large bowl, whisk eggs and sugar, then whisk in zest.
• Add flour and oil mixtures in three parts, beginning and ending with flour. Mix to combine. (Batter will be quite loose.)
• Pour into prepared pans and bake on middle rack, rotating halfway through, until cakes are golden brown and spring back when pressed, 35 to 40 minutes.
• Let cool in pans, then run a knife between cake and inside edge of pan before removing.
• For serving, whisk yogurt and vanilla in a small bowl. Smooth over top of cake and top with Caramelized Pears. Sprinkle with flaky sea salt.

PEAR AND OLIVE OIL CAKE

Steps:

• Preheat the oven to 180°C. Place the pears in a roasting tin, drizzle with the wine and oil and sprinkle with the sugar. Roast for 45 minutes, turning occasionally, until tender and starting to caramelise. Allow to cool to room temperature.
• Meanwhile, to make the cake, lightly grease an 11 x 22cm loaf tin, and line the base and sides with baking paper. Beat the sugar and eggs together in a large bowl with an electric mixer until pale and creamy.
• Add the oil, wine, milk and lemon zest and beat until well combined. Add the combined, sifted flour and baking powder and slowly beat until just combined. Pour the mixture into the prepared tin. Bake alongside the pears for 40 minutes, or until a skewer comes out clean when inserted into the middle of the cake. Allow to stand for 5 minutes before turning out onto a wire rack to cool completely.
• Meanwhile, to make the wine syrup, place the sugar and 2 tbsp water in a small pan and stir constantly, over a very low heat, without letting it boil, until the sugar has completely dissolved.
• Increase the heat and allow the syrup to simmer, brushing the side of the pan with a wet pastry brush if necessary, until the syrup turns a golden colour. It is important to keep an eye on the syrup at all times, as once it starts to colour, it will continue to darken very quickly.
• Turn off the heat, add the wine and stir to combine. Some of the syrup may solidify at this point. If this is the case, return it to a very low heat until it dissolves again. Set aside to cool.
• Serve the cake with the pears, drizzle with the syrup and add a dollop of craime fraiche.